At school, we make massive pasta dishes to feed our whole house and I've become addicted to adding heavy cream and bacon to every sauce I whip up. Even if we use a jar of alfredo sauce, I can't help but go the semi-homemade route and add even more cream. With Ellie Krieger's recipe for fettuccine with creamy red pepper sauce from The Food You Crave, I may be convinced to kick the cream habit and even resist the temptation to add bacon. There's been talk amongst my housemates about eating healthier as an entire house and this could be the first step in that direction. Her recipe is not only cream-free and healthy, but super quick to put together. To make it even more filling, but without ruining its nutritious spin, I'd add chicken and some more veggies.

Fettuccine with Creamy Red Pepper Sauce

Cook the Book: Fettuccine with Creamy Red Pepper Sauce

About This Recipe


  • 2 tablespoons olive oil
  • 1 small onion, chopped (about 1 cup)
  • 2 large cloves garlic, coarsely chopped (about 2 teaspoons)
  • One 16-ounce jar roasted red peppers, drained, rinsed, and chopped
  • 1/2 cup low-sodium chicken broth
  • 1 cup crumbled feta cheese (6 ounces)
  • One 16-ounce box whole-wheat fettuccine
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. 1

    Heat the oil in a medium heavy skillet over medium-high heat. Add the onion and garlic and cook, stirring a few times, until softened, about 5 minutes. Add the roasted peppers and cook, stirring a few times, until heated through. Remove from the heat and let cool slightly.

  2. 2

    Transfer the red pepper mixture to a food processor, add the broth and all but 2 tablespoons of the feta.

  3. 3

    Process until combined and smooth, about 30 seconds.

  4. 4

    Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta water. Toss the pasta with the sauce, adding the pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper. Divide among 6 pasta bowls.

  5. 5

    Sprinkle with the parsley and reserved feta and serve.


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